Nana’s Queen of Puddings Recipe

Beautiful pudding. I grew up on a farm too. There was always food to eat and work to do.spring there was plums and strawberries to pick and jams and jellies to make, cows to milk and gardens to weed. Yeah, I don't know if I miss it but the values it taught I appreciate.

Dinner Menu Monday: Bacon with Creamy Spinach and Kale

Yummy!

Marvelous Mo at Home

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I’ve been to a few steakhouses in my day. My favorite of all is Del Frisco’s Double Eagle Steakhouse in NYC. The main reason: my husband and I went there the day after our wedding for dinner in place of a honeymoon that had to be postponed, as I had just started working for Apple less than 3 months prior. The second reason: the food is PHENOMENAL.

I don’t like saying “this is the best” or “that is the best” because, especially when it comes to food, one person’s “best” might not be another’s cup of tea. Taste is relative. With that said, from the signature cocktail to the bone-in ribeye and shareable sides, Del Frisco’s has given me the most memorable and pleasurable culinary experiences when it comes to sitting down to a nice, hearty hunk of beef.

While the steak remains my favorite to date, so do the…

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Carrot Cake with Cream Cheese Frosting

Lemon Posset, A Vanilla Shortage And Fiesta Friday

Looks yummy and easy to make. I bought a 16 oz bottle of vanilla extract before Yule since I do a great deal of baking now I am glad I did.

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Last night I had company for dinner, I’ve known about this for a while and had grand plans to make a lovely meal but unfortunately, I have been sick for the last few days, a stomach virus. I haven’t eaten much of anything and generally felt really bad. I was not really inspired to cook. I opted for a starter salad, simple roasted chicken with roasted vegetables, let the oven do the work I say. My plan was to make a lemon meringue tart but I didn’t have the energy so I remembered this quick and easy recipe by Mrs. Larkin on Food52 for lemon posset. A magical concoction, tart and sweet and creamy and a lovely light dessert. It couldn’t be simpler to make and most of the time it’s sitting in the fridge setting.

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